Taking a bite out of cancer

Last June's encouraging news--that cancer rates are down--made national headlines. What's behind the decline? One reason, experts agree, is earlier, better detection. But another factor may be that many people are eating a more healthful diet in general, and more vegetables in particular.

Nearly half of all American adults ages 35 to 55 have changed their diet to try to cut their cancer risk, according to a new survey by the American Institute for Cancer Research (AICR). Evidence that wholesome foods may lower cancer risk has been building for years, to the point that nutritionists now advise that vegetables, fruits, whole grains and beans should occupy two-thirds or more of your plate; among nonvegetarians, animal-based foods should cover one-third or less.

According to the National Cancer Institute, it isn't just cancer cases that are down; cancer deaths are, too--both declined by an average of 1.1 percent every year between 1992 and 1998. In other words, even those who do get cancer are more likely to survive it. Again, diet--and herbs, too--may be a factor. New findings presented at the AICR'S 11th Annual Research Conference in May demonstrated exactly how certain compounds found in herbs, tea, broccoli and other foods high in antioxidants actually halt the growth of cancer cells and tumors. Pass the salad, please.

health flash

One-third of all cancer deaths are attributable to eating too few fruits and vegetables and too much fat.

American Cancer Society

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